Drink Recipes

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WATERMELON-TEQUILA COCKTAILS

INGREDIENTS

¼ cup water

¼ cup granulated sugar

8 cups diced seedless watermelon (1 pound)

¼ cup fresh lime juice

1 ¾ cups blueberries

¾ cup lightly packed fresh mint leaves, plus 8 sprigs for garnish

1 ¼ cups silver tequila

Ice

HOW TO MAKE THIS RECIPE

In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve

LEMONCELLO COLLINS

INGREDIENTS

16 ounces limoncello (lemon-flavored liqueur)

12 ounces gin

8 ounces fresh lemon juice

24 paper–thin lemon slices

Ice

16 ounces chilled club soda

8 mint sprigs

HOW TO MAKE THIS RECIPE

In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

TABERNACLE CRUSH

INGREDIENTS

1/2 large peach, sliced

6 small basil leaves, plus more for garnish

1/2 ounce fresh lemon juice

1 1/2 ounces gin

1 ounce Lillet

1/2 ounce simple syrup

Ice

Club soda

HOW TO MAKE THIS RECIPE

In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.

COLORADO COOLER

INGREDIENTS

1 ounce chilled club soda

¾ounce fresh lemon juice

¾ ounce Simple Syrup

2 ounces malt whiskey, preferably Stranahan's Colorado Whiskey

Ice

2 dashes of celery bitters (optional)

4 cherries, preferably Rainier, pitted, plus 1 cherry for garnish

HOW TO MAKE THIS RECIPE

In a cocktail shaker, muddle the 4 pitted cherries. Add ice and all of the remaining ingredients except the club soda and garnish. Shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry.

STRAWBERRY-LEMON MOJITOS

INGREDIENTS

8 lemon wedges

24 mint leaves, plus 4 mint sprigs, for garnish (optional)

4 strawberries, plus 2 halved strawberries, for garnish

Ice cubes, plus crushed ice

8 ounces gold or aged rum

3 ounces fresh lemon juice

2 ounces prepared sugarcane syrup or agave nectar

HOW TO MAKE THIS RECIPE

In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with the berry halves and mint sprigs.

SUNSET PUNCH

INGREDIENTS

8 ounces bourbon

8 ounces white vermouth

½ cup fresh lemon juice, plus lemon slices for garnish

¼ cup simple syrup (see Note)

12 ounces chilled ginger beer

HOW TO MAKE THIS RECIPE

In a punch bowl, combine the bourbon, vermouth, lemon juice and syrup. Add the ginger beer and lemon slices and serve over ice.

CUCUMBER-HONEYDEW FREEZE

INGREDIENTS

SWEET FENNEL SALT

2 tablespoons ground fennel seeds

2 tablespoons sugar

2 tablespoons kosher salt

COCKTAIL

1 lime wedge

8 ounces gin

2 cups chilled chopped peeled cucumber

2 cups chilled chopped honeydew melon

6 ounces fresh lemon juice

1 cup honey

5 cups ice

Cucumber wheels and honeydew melon balls, for garnish

HOW TO MAKE THIS RECIPE

In a medium bowl, mix the kosher salt, sugar and ground fennel seeds.

Moisten half of the outer rim of 6 chilled white wine glasses with the lime wedge and coat lightly with the sweet fennel salt.

In a blender, combine all of the remaining ingredients except the garnishes and blend until smooth. Pour the drink into the glasses. Garnish the drinks with the cucumber wheels and honeydew melon balls.